Job Description
Responsibilities :
• Leading the entire kitchen staff, organizing and coordinating the daily work of the kitchen, managing daily activities in the kitchen;
• Organizing an efficient division of labor and assigning responsibilities for employees;
• To draw up the work schedule of the kitchen staff and ensure compliance with the established working hours;
• Participate in the selection process of employees hired in the kitchen;
• Organizing the adaptation processes of newly hired kitchen staff, identifying training needs and organizing trainings;
• Motivation, development and performance evaluation of existing staff;
• Create original and creative menus, working on flavor combinations and presentations tailored to guests’ tastes and market demand;
• Innovate the menu according to seasonal products;
• Create new dishes for special offers and campaigns;
• Calculate the cost of yeast, optimize kitchen costs;
• Control product usage to prevent waste;
• Ensuring the supply of high-quality and original products through collaboration with suppliers;
• Control the quality and shelf life of purchased products;
• Directly supervise the preparation and presentation of daily meals;
• Monitoring compliance with HACCP, food safety, and sanitation standards, and ensuring adherence to these standards;
• Monitoring the implementation of kitchen cleaning and disinfection procedures;
• Monitoring the compliance of employees with personal hygiene rules in the kitchen;
• Investigating and promptly resolving complaints and suggestions;
• Taking measures to improve quality by considering customer complaints and feedback;
• To monitor the preparation and execution of the budget;
• To monitor the processes of maintaining technical equipment, inventory in working condition and organizing necessary technical services;
• Take initiatives to increase brand recognition and expand customer base;
• Conducting sales analyses, preparing weekly, monthly and annual reports and submitting them to management;
• Participating in the determination of pricing policy;
• Monitor the maintenance of labor discipline in the kitchen;
• Preparing special menus for banquets and various events;
• Constantly monitoring stock levels and preventing stockouts;
• Monitor the proper storage conditions of products;
• Conduct competitor analysis and monitor new trends;
Requirements :
• 5-6 years of work experience in a relevant field;
• Promote cooperation among employees;
• Effective conflict management;
• Professional complaint resolution;
• Menu management and updating;
• Creativity and innovation;
• Budget planning and cost management;
• Knowledge of HACCP, hygiene and sanitation standards;
• Fluency in Russian and English;
• Demonstrate a calm and polite communication style;
• Proficiency in Microsoft Office (Word, Outlook, Excel);